Chicken mayonnaise jelly

1 serving


Prepare the jelly: in the hot broth in which the chicken was cooked, introduce the gelatin diluted in a small amount of warm broth and cook over a low heat, without covering the lid, for 3-4 hours, until the amount of liquid decreases to 1 liters. After that, cool the broth a little, remove the excess fat and pour

2. 5 glasses on the mousse. Pour 1 tablespoon of vinegar and burnt sugar dissolved in the broth (so much so that the jelly takes on a golden hue) into the rest of the broth. In order for the broth to become transparent, prepare a guy: whisk egg whites, mix with 1/2 a glass of warm water, pour into boiling jelly, boil for 5-10 minutes, strain it through a napkin, pour it into an even layer on a dish or tray, let it freeze and cut into thin slices or cubes.